Traditional Snacks
Namkeen, roasted chana and makhana, flaky mathri, thin khakhra, papad and badi: traditional snacks for the tea tray, the lunch box and the dal-rice plate.
Namkeen
Fine sev, moth-bean bhujia, chiwda, chakli and khatta-meetha mixtures: crunchy namkeen for chai,…
Roasted Snacks
Dry-roasted chana, masala peanuts, makhana and puffed rice: roasted snacks for the desk drawer, t…
Mathri & Khakhra
Ajwain-flecked mathri from Punjab and Rajasthan and thin, tawa-roasted khakhra from Gujarat, two…
Papad & Badi
Urad, moong and rice papads to roast or fry beside a meal, and sun-dried badi or wadi to drop int…
Four o'clock, the kettle is on, and someone asks what there is to eat with chai. In most Indian homes the answer comes out of a jar, and those jars are what this traditional snacks section is about.
Namkeen is the fried, savoury side of the family: sev, bhujia, mixtures, chiwda and the many regional blends. Roasted snacks take a lighter route, with dry-roasted chana, peanuts, makhana and puffed rice seasoned with salt and spice. Mathri and khakhra are flatbreads in snack form; mathri is thick, flaky and fried, popular in Punjab and Rajasthan, while khakhra is a thin Gujarati roti roasted until it snaps. Papad and badi are different again, sun-dried things you cook at home, papad roasted or fried beside a meal, badi dropped into curries.
Choosing is mostly about texture and oil. The ingredient list tells you what flour and fat were used and how much salt to expect. Also look for the maker's address, its FSSAI licence and how recently it was packed, since fried snacks can go stale or rancid with age.
Once opened, tip snacks into an airtight jar; humidity turns them soft within days, especially during the rains.
Pick something crunchy for guests or a plain khakhra for a quiet evening.